Topic started by Aju (@ dialup-209.245.115.236.dial1.weehawken1.level3.net) on Wed Mar 20 12:01:16 .
All times in EST +10:30 for IST.

Can any give me composition or proportion to used for making samossa cover. So that it will be crispy?
Thanks

Responses:

• From: honey (@ 141.109.198.146) on: Thu Mar 21 21:47:40
  
  Somebody give us a recipie. I have tried and tried and never gotten it the way some hotels in Madras have it.
  
  
• From: donna (@ pc45-3.lib.rochester.edu) on: Thu Apr 11 09:06:47
  
  One "trick" I read is to let them sit out for awhile before you deep fry them, at least 45 minutes. Everytime I do this, the pastry gets very crispy and bubbly, just like in a restaurant. I make sure the oil is very hot and I also drain them on paper towels right away, then move them to another pan with more paper towels. I don't fry too many at once either, don't over crowd the pan. They are always flaky. I have started making the dough in my standing mixer, too, and always use vegetable shortening. The recipe I always use is Juli Sahni's from her first Indian cookbook. I'll try to remember to post it tomorrow.
  
  
• From: funcook (@ toronto-ppp228631.sympatico.ca) on: Sun Oct 20 02:13:13
  
  Oops. Never fry samosas in hot oil - that's the golden rule. Unless and until they are those crispy samosas, made with the pastry. From what I read of honey's query, it seems its a samosa dough recipe in question. Here's the right way to do it. For every 1 kg of white flour, add a pinch of ajwain, salt and 150 gms of hot melted veg ghee. Mix with fingers - careful not to burn your fingers in the ghee. Mix well to resemble the flour like crumbs. Add cold water almost 1/2 a litre and make a stiff dough and not soft - to facilitate easy kneading. Knead it for a while and rest it for an hour under a cloth. Use as required. Samosas should be fried in warm oil.
  
  
• From: Prabha (@ c-24-130-153-38.we.client2.attbi.com) on: Mon Oct 21 15:32:36
  
  Dear funcook,
  
  Thanks for sharing your recipes!
  
  Prabha
  
  
  
• From: krishna (@ 12-216-237-31.client.mchsi.com) on: Wed Nov 27 00:47:49
  
  This is a trick that I learnt from a cute chick. Two things make the samosas crisp. Before preparing the dough, heat some oil (the quantity that you would add while making the dough). Add this to the all purpose flour and then, add water and knead well. The hot oil makes the samosas crisp. If you are a fan of fat free foods, make sure the filling is pre-cooked and does not require any cooking. Fry the samosas in hot oil. This lets them absorb minimal oil while giving a crisp hotel taste. Good luck.
  
  
• From: funcook (@ tor-58-27a-209197172093.3web.net) on: Thu Nov 28 22:54:14
  
  A Word about samosas, actually more than a few!
  
  In my long association with the culinary arts, I have seldom had the opportunity of having a good samos, but never a perfect one.
  
  Samosa making is a laborious task, and a good samosa is all the more intricate. Its popularity has probably overtaken its Virtuousness, rendering it to be a gourmet's nightmare.
  
  A good samosa is almost impossible to find.
  
  Having read from various contributions, here are some of my personal notes;
  
  - Samosa dough should always be stiff. People try and get away at this point, by making the dough soft to facilitate easy kneading and rolling.
  
  - Samosa pastry should be evenly rolled not too thick and not too thin.
  
  - The stuffing and folding is an important aspect, as the frying should not let any oil seep into the product through cracks/openings.
  
  - Always fry samosas in slow to medium warm oil. Never have any bubbles appear on the samosas after fried. Right, it is almost impossible to find samosas without bubbles, cause no one has the patience of frying it for a long time. Infact Bubbly samosas are now considered to be near perfect.
  
  - Do not use oil in the dough, though a lot of places have been doing this for convenience. Always use hot melted vegetable fat just under the smoking point. The fried samosa pastry are thus termed as "KHASTA", similar to the short crust pastry, though a short crust pastry does not crumble as easily as a samosa pastry.
  
  
• From: shydah (@ tigger-outbound.wmin.ac.uk) on: Tue Mar 9 08:04:08
  
  i usually find that when i have made the flour resemble bread crumbs, 6 tbsp of water makes the dough very stiff. it takes ages to roll it. also when i fry the pastry it is a little bubly but rather thick and soggy in the middle
  
  
• From: aarthi (@ 206.70.243.251) on: Tue Mar 9 12:42:55 EST 2004
  
  Can we get any ready made pastry sheets and use them for samosa?
  Does anyone know if the pepperidge farm pastry sheets can be used for making samosas?
  
  
• From: D (@ bridgeport.cuc.com) on: Tue Mar 9 14:22:18 EST 2004
  
  Yes, you can use the ready made pastry sheets for making vegetable puffs (baked). It won't taste like samosa though.
  
  
• From: Madras Mami (@ wbar1.sjo1-4-4-002-228.sjo1.dsl-verizon.net) on: Sun Mar 14 19:23:27 EST 2004
  
  Uncooked tortillas are available in some Costco stores. I have not seen it elsewhere. Its called Tortilla Land Uncooked Tortillas. U can find it along the frozen meat section. U can just cut them half and keep the stuffing in the middle and slightly smear water towards the ends and close it to make a samosa shape and then press the edges very well so that the stuffing doesn't come out while its getting fried. This way the samosa comes out exactly like we eat in India and stays crisp for a long time. This is a quick and easy way to make samosas.
  
  
• From: Funcook (@ dialin-156-176.tor.primus.ca) on: Fri Mar 19 20:27:56 EST 2004
  
  Hello Shydah!
  
  As a matter of fact, I cannot explain why your samosa pastry has turned soggy.
  
  As a matter of fact, this should not happen USUALLY
  
  
  Try ading a little more water than the USUAL 6 tbsps, it might help
  
  Bubbles may appear and that is okay - if its a few large ones. Small bubbles means the samosa was fried in hot oil
  
  Funcook
  
  
• From: Shanthy (@ ip-80-245.dot.net.au) on: Sun Mar 21 18:14:14 EST 2004
  
  Hi Aarthi
  
  You can use short crust pastry (not puff pastry) from the freezer section for samosa. Separate the sheets by using a knife while its frozen and leave it for 15 to 20 minutes. Cut into four squares and put the filling. Use water to seal the edges. Its crispy and tasty.
  
  
• From: aarthi (@ 206.70.243.251) on: Tue Mar 23 15:21:12 EST 2004
  
  Thanks Shanty,
  I'll try to find these and try it out.
  
  
• From: Abaid Rehman (@ pool-151-196-237-190.balt.east.verizon.net) on: Sun Sep 5 01:11:03
  
  Hello every one,
  I see that high,medium,warm and low terms are used for frying samosas but I wonder if some one can actually check temp. with a thermometer and share the actual outcome with all of us.
  Thanks.
  
  
• From: Andal Balu (@ adsl-158-98-114.mia.bellsouth.net) on: Sat Sep 11 09:57:44 EDT 2004
  
  This is the best and easy samosa recipe I got from my friend Mala's mom. (She is the best cook!)
  Use regular flour tortillas for the shell. Cut the tortillas in half. put the filling and fold the tortilla like a triangle.
  Make a paste of all purpose flour and water. use this paste to close the samosa.
  You can even make these samosas and freeze them. Whenever you need it, thaw it and then fry as usual.
  
  
• From: Abaid Rehman (@ pool-151-196-177-192.balt.east.verizon.net) on: Mon Sep 13 01:53:44 EDT 2004
  
  Hi,
  I am looking for the receipe of NIMAK PARA can some one help.
  Abaid.
  
  
• From: Bea (@ ip02.exec.adsl.gxn.net) on: Sat Nov 6 05:06:31
  
  can some one please tell me how to make the filling inside? if you can thank you.
  
  
• From: Bea (@ ip02.exec.adsl.gxn.net) on: Sat Nov 6 05:08:23
  
  can some one please tell me how to make the filling inside? if you can thank you.
  
  
• From: RamishA (@ 218.106.185.17) on: Mon Nov 8 01:37:24 EST 2004
  
  Hi bea
  
  may be this one help you.
  
  For the samosa filling
  
  1 cup boiled potato, cubed
  ½ cup green peas, boiled
  2 tbsp capsicum, chopped
  1 tsp cumin seeds (jeera)
  ¼ tsp asafoetida (hing)
  2 tsp ginger-green chilli paste
  2 tsp amchur (raw mango powder)
  1 tsp coriander-cumin seed (dhania-jeera) powder
  ½ tsp garam masala
  2 tbsp oil
  Salt to taste
  For the samosa filling
  
  Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste. Sauté for one minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt.Mix well and mash lightly. Remove from the fire, cool, divide into 12 equal portions and keep aside.
  
  
  

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